Homemade Caramel Sauce Recipe
It is delicious everywhere. It’s vegan, so I really mean everywhere. Over ice cream, pound cake, bread puddings, pies etc… You will love the silky texture, deep color and rich flavor of caramel sauce. At a very low labor cost, you add a wonderful garnish. You will also greatly impress your guests. That unpretentious little squiggle looks so professional!
This is another glowing example of a treat known as dairy that doesn’t in the least suffer from a dairy-free adaptation, au contraire! Gluten-free too, without even trying!
Don’t end up with an overly sweet dessert!
If you intend to add a caramel sauce garnish to your dessert, make prévision for it: try your best to discount the amount of sugar called for in the recipe. Reasonable amounts of sugar everywhere are key. Unless of course the recipe comes with the sauce to begin with. In this case, the baker has likely thought of discounting the sugar, in order to make room for the added sweetness contained in the sauce.
My caramel sauce is my Whole Foods Cookbook But since its publication, coconut cream has been made widely available, which greatly streamlines the recipe.
Do not confuse coconut cream with the product called “cream of coconut”, which is used for the preparation of cocktail drinks. It is heavily sweetened, with several other added ingredients: stay clear of it. coconut cream is what you want!
Caramel Sauce Keeps Very Well
Go ahead and multiply the recipe if you would like, they make the perfect gift: your friends will love you!
- 1 tablespoon tapioca
- 3 tablespoons brandy or rum (skip it if you would rather do without the alcohol. In this case replace with water)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 15 oz can coconut cream
- 1 cup Sucanat or light brown sugar
In a small saucepan, with the flame off, whisk the tapioca, rum, vanilla and salt, until the mixture is completely smooth.
Turn on the flame, Add the coconut cream and sugar, and bring to a boil, stirring.
As soon as it comes to a boil, stop stirring and reduce the flame to medium low. Cook until thick and a deep amber color, about 5 minutes. Let the mixture cool.
Store refrigerated in a glass jar. The mixture will thicken as it cools, but it will still be pourable.
Makes about 2 1/2 cups.
What type or brand of dairy-free milk is best to use?
Zalman I never mention brands, because typically, my readers live all over the world, literally. So, any good local brand works.